Hungarian Capsicum Stew
Hungarian Capsicum Stew



  • 2 tbsp bacon fat (you can use veg oil)
  • 1 sliced onion
  • 450g mixed red, orange and yellow capsicums, sliced
  • 3 large tomatoes, peeled and chopped
  • 1.5 tsp sugar
  • 1 tbsp sweet smoked paprika
  • Chopped parsley
  • Crusty bread, to serve
  • Heat the fat in a large frying pan and gently fry the onion for 8 mins or so. Add the capsicums and cook for 15 mins, until everything is very soft.
  • Add the sugar, paprika, tomatoes and some seasoning, and cook for 30 mins, stirring regularly. When the mixture resembles a thick and chunky sauce, it’s ready to serve. Scatter with parsley and enjoy with crusty bread.
1 hr
4 serving

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